CN104757632A - Fructose rosa roxburghii juice suspending beverage and production method thereof - Google Patents
Fructose rosa roxburghii juice suspending beverage and production method thereof Download PDFInfo
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Abstract
The invention discloses a fructose rosa roxburghii juice suspending beverage and a production method thereof. The production method includes: adding a composite clarification agent into rosa roxburghii juice to obtain clarified rosa roxburghii juice; then adding 8%-20% of fructooligosaccharide and a water chestnut peel extract, conducting seasoning with citric acid, then performing refrigeration to remove precipitate to obtain rosa roxburghii clear juice; and finally adding solid juice granules and semisolid juice granules prepared in advance into the rosa roxburghii clear juice, with the weight ratio of the rosa roxburghii juice, the solid juice granules and the semisolid juice granules being 3:1-3:1-3, and mixing the materials uniformly to obtain the fructose rosa roxburghii juice suspending beverage. The beverage produced by the method provided by the invention is orange yellow, has a VC content of 500-2000mg/100ml, and a SOD content of 2000-6000 IU/100ml. Being sweet and delicious, and rich in nutrition, the fructose rosa roxburghii juice suspending beverage includes three states: full solidified state, semi-solidified state and liquid state, and is suitable for mass consumers including diabetic patients to drink.
Description
Technical field
The invention belongs to technical field of food beverage, specifically relate to Rosa roxburghii juice beverage and production method thereof.
Background technology
Rosa roxburghii, has another name called oblonga, thatch pears, the fruit of rosaceous plant rosa roxburghii, and because of the little corn of life close on pericarp, custom is referred to as " Rosa roxburghii ", is the precious fruit of nutrition of healthcare, is described as third generation fruit.Containing abundant vitamin C (VitaminC in fruit of Grossularia burejensis Berger, Vc), its content is the highest in all plants, Han the Vc of every 100 grams of fresh fruits 2000 ~ 3500 milligrams, be 3 times of wild jujube, Kiwi berry and oranges and tangerines, 30 times and 50 times respectively, therefore Rosa roxburghii is called as " king Vc ".Vc is a kind of water soluble vitamin, because containing the structures such as diene alcohol radical in molecule, has very strong reproducibility.The efficacy effect of Vc is a lot, and except treating scurvy, it also promotes the synthesis of collagen, contributes to the healing of skin trauma, and prevents gingival atrophy, hemorrhage.Vc is excellent antioxidant, can prevent the injury of unnecessary radical pair body in human body, anti-ageingly also can improve the immunity of human body and the emergency capability of body with promotion beautification function Vc.Meanwhile, Rosa roxburghii, also containing enriching superoxide dismutase (superoxide dismutase, SOD), reaches 6000 units containing SOD in 100 milliliters of Rosa roxburghii Normal juice, be wild fruit.SOD is naturally occurring superoxide radical clearing factor in body, and human body supplements SOD, has antidotal special-effect, can prevent all kinds of chronic diseases relevant with aging, especially the disease of diabetes and cardiovascular aspect.Rosa roxburghii is also rich in vitamin p (flavones), and the vitamin p content in 100 grams of fresh fruits, more than 2500 milligrams, is termed and claims vitamin king p, and citrin plays support and protective effect to ascorbic absorbing.Meanwhile, fruit is also rich in the trace element of carbohydrate, carrotene, organic acid and 20 several amino acids, 10 multiple beneficial.
Rosa roxburghii primary growth in Southwestern China mountain area, especially Guizhou and area, Guangxi Mountains the most common, wild Rosa roxburghii annual production can reach few hundred thousand tonnes of.Rosa roxburghii is wild undershrub, and 4-6 month blooms, 8-9 month fruit maturation, and the summer flower autumn is real, and the fruit harvest phase is short, is only about 30 days.The processing and utilization of current Rosa roxburghii all only carries out for fresh fruit, and fresh fruit handling ease is subject to seasonal restrictions, be difficult to carry out effective process for producing to fresh fruit in short one month, easily cause fresh fruit utilize insufficient, rot to break down, enterprise is also difficult to realize sustainability and produces.In addition, the sweetener that roxburgh rose beverage in the market adds is all containing heat, and such beverage is not suitable for patients with diabetes mellitus.Therefore develop a natural not containing chemical preservative and the popular drink being applicable to comprising diabetic and obesity patient will have space, very big market.
FOS is also known as FOS.It is by β-l on the residue of fructose of sucrose molecule, and 2 glycosidic bonds are in conjunction with the oligosaccharides of 1-3 fructose, and it forms mainly ketose (GF2), Nystose (GF3), GF4 (GF4).The food additives that can use as generation sugar, are not absorbed by human endogenous's enzymic digestion, not at intestinal absorption, can arrive large intestine, have value-added triumph effect to human body beneficial bacterium Bifidobacterium.
Summary of the invention
The object of the invention is to provide a kind of fructose Cili Juice suspending beverage and production method thereof to overcome deficiency of the prior art.The present invention adopts entirely solidifies, partly solidifies and add liquid three kinds of states mixing, makes special mouthfeel smooth, also added to have antibacterial, antibacterial simultaneously, and the water chestnut bark extract that mouthfeel is fresh and sweet, makes nutrition more horn of plenty; Adding suitable fructose is sweetener, is applicable to patients with diabetes mellitus; Beverage does not contain any anticorrisive agent and other pigment additives, safety.
The present invention is achieved through the following technical solutions:
A production method for fructose Cili Juice suspending beverage, comprises the steps:
(1) Cili Juice takes away the puckery taste: add compound clarifier 1 ~ 5 weight portion in the Cili Juice of every 100 weight portions, then constantly stir 1 ~ 2h, then leaves standstill 1 ~ 2h, filters and namely obtains clarifying Cili Juice;
(2) Cili Juice seasoning: add the FOS of 8% ~ 20% toward clarification Cili Juice; Add water chestnut bark extract again, its addition is 1/10 ~ 1/25 of clarification Cili Juice volume, then adds citric acid and pH is adjusted to 4 ~ 5;
(3) precipitation is gone in refrigeration: the Cili Juice after seasoning refrigerates 1 ~ 3 day in freezer, and period guarantees not freeze, and the sediment of then centrifugal segregation generation, obtains the clear juice of Rosa roxburghii;
(4) Cili Juice suspension configuration: by previously prepared solid fruit juice grain, semi-solid fruit juice grain adds in the clear juice of Rosa roxburghii, adding weight ratio is the clear juice of Rosa roxburghii: solid fruit juice grain: semi-solid fruit juice grain=3:1 ~ 3:1 ~ 3, mix and can obtain fructose Cili Juice suspending beverage.
In the present invention, the preparation of water chestnut bark extract is: dried by the fresh water chestnut skin cleaned, pulverize 80 ~ 100 orders and obtain water chestnut skin powder, be solvent again with water, add water chestnut skin powder, solid-liquid ratio is 1:12 ~ 15, lixiviate 7 ~ 14 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained.
Preferred as technical scheme, can dry 6 ~ 8h by the fresh water chestnut skin cleaned, pulverize under 45 ~ 50 DEG C of conditions, and then mistake 80 ~ 100 orders, obtain water chestnut skin powder for subsequent use.
The present invention adopts such process conditions (control of temperature, solid-liquid ratio, time etc.) to carry out the active ingredient of extraction of chufa husk, both active ingredient had been made fully effectively to leach, do not destroy nutritional labeling again, the condition for the taste of beverage is best simultaneously.
Compound clarifier in above-mentioned steps (1) is shitosan: casein is by weight the mixture for 10:5 ~ 4.Use this compound clarifier, the VC loss reduction in beverage can be made, and the content of tannin also significantly declines, and obtains desirable clear juice.
Solid fruit juice grain preparation in the present invention: the agar and 5 ~ 15 weight portion FOSs that add 1 ~ 3 weight portion by the Cili Juice of every 100 weight portions, boils ice bath cooling at once after dissolving, and to be solidified being cut into granularly can obtain solid fruit juice grain.
Semi-solid fruit juice grain preparation: the ice powder powder adding 1 ~ 5 weight portion by the Cili Juice of every 100 weight portions, after heating for dissolving, ice bath cooling at once, is to be solidifiedly cut into granular, can obtain semi-solid fruit juice grain.
Preferred as technical scheme, the preparation of Cili Juice is that dry for Rosa roxburghii hot water is carried out rinse sterilization, and hot water temperature is 90 ~ 100 DEG C; It proceeds in aseptic extractor again, adds the sterilized water lixiviate 1-3 days of 10-20 times of Rosa roxburghii dry volume, and it is 30 ~ 35 DEG C that Extracting temperature controls; Filter cleaner, can obtain Cili Juice.Preferably selecting color and luster is that cervine Rosa roxburghii is done.
The fructose Cili Juice mixed suspension beverage that the present invention produces, beverage presents yellow-orange color, and VC content is 500 ~ 2000mg/100ml, SOD content is 2000 ~ 6000IU/100ml.
Ice powder powder of the present invention, formal name used at school is pseudoacid slurry [Nicandra physaloides (L.) Gaertn.], and pseudoacid slurry has another name called ice powder, crystal bean jelly, blue flower henbane seed etc., commercially can obtain, or collects from occurring in nature.
The present invention has the following advantages:
(1) water chestnut bark extract is added in the present invention, containing nutritional labelings such as calcium, phosphorus, iron, carrotene, thiamine, riboflavin, niacin, ascorbic acid, also containing composition---puchiin that is antibacterial, anti-cancer and detumescence, it not only gives the mouthfeel of the pure and fresh sweetness of product, can also strong inhibition microbial growth, any chemical preservative can be added, can preserve for a long time.
(2) the present invention utilizes FOS as sweetener, not only eliminates the sour and astringent taste in former fruit, and the mouthfeel that this beverage of fresh and sweet tasty and refreshing imparting of FOS is more joyful.FOS is that one has regulating intestinal canal flora, and propagation Bifidobacterium, promotes the absorption of calcium, adjusting blood lipid, immunological regulation, the natural active matter of the health cares such as anti-caries tooth.It can be accepted by diabetic.
(3) beverage that the present invention produces contain entirely solidify, partly solidify, liquid three kinds of states; multi-mode suspending system all plays a very good protection to functional components such as functional component Vc and SOD of product; and mouthfeel level is strong, refreshing sweet good to eat, nutritious; not containing any anticorrisive agent and other chemical pigment additives, long-term preservation also can not have large impact to functional component.
(4) the present invention adds ice powder powder in the preparation of semi-solid fruit juice grain, main component pseudoacid slurry be low caloric products have eliminate the phlegm, heat-clearing, removing toxic substances, cough-relieving effect, in addition Rosa roxburghii helps digestion, stopping leak, invigorating the spleen, the effect that takes care of health of yin-nourishing qi-restoratives, is at a draft many.
(5) the present invention utilizes citric acid that the pH of fruit juice liquid is adjusted to pH4-5, this not only can the breeding of effective anti-bacteria, also gives the mouthfeel of the micro-acid of product, simultaneously under such pH condition, the stability of Vc and SOD reaches the highest, can preserve for a long time.
(6) the present invention adopts Rosa roxburghii dry as raw materials for production, can avoid the Rosa roxburghii fresh fruit phase raw material restriction of 30 days, realize sustainability and produce, can make full use of again abundant Rosa roxburghii resource, realize suitability for industrialized production.
(7) the present invention adopts gnotobasis extraction Rosa roxburghii to do, can to the dry long-time extraction of Rosa roxburghii under normal temperature condition, avoid the pollution of microorganism, obtain efficacy factor and other trophic factors such as VC and the SOD of higher extracted rate, and reservation Rosa roxburghii does stronger fragrance.
(8) production method of beverage of the present invention is simple, and equipment requirement is not high, and energy consumption is not high, is applicable to large-scale industrial production, has good market prospects.
Specific embodiment
The present invention's the following example is described, but is not the restriction to the scope of application of the present invention.
The preparation of Cili Juice:
Be that the hot water that cervine Rosa roxburghii is done with 90 ~ 100 DEG C carries out rinse sterilization by selecting color and luster, then it proceeds in aseptic extractor, adds the sterilized water lixiviate 1-3 days of 10-20 times of Rosa roxburghii dry volume, it is 30 ~ 35 DEG C that Extracting temperature controls; Filter cleaner, can obtain Cili Juice, for subsequent use.
Embodiment 1
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 8h under 45 ~ 50 DEG C of conditions, pulverize, then cross 90 ~ 100 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:12 ~ 13 by solid-liquid ratio, lixiviate 12 ~ 14 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, fruit juice grain preparation
Prepared by solid fruit juice grain: the Cili Juice of 1L adds agar and 140 ~ 150g FOS of 30g, boils ice bath cooling at once after dissolving, and to be solidified being cut into granularly can obtain solid fruit juice grain.
Semi-solid fruit juice grain preparation: the Cili Juice of 1L adds the ice powder powder of 50g, after heating for dissolving, ice bath cooling at once, is to be solidifiedly cut into granular, can obtain semi-solid fruit juice grain.
Three, the production method of fructose Cili Juice suspending beverage, comprises the steps:
(1) Cili Juice takes away the puckery taste: add compound clarifier 20g in the Cili Juice of 1L, then constantly stir 1h, then leaves standstill 1h, filters and namely obtains clarifying Cili Juice; Compound clarifier is shitosan: casein is by weight the mixture for 10:5.
(2) Cili Juice seasoning: the FOS adding 80g toward clarification Cili Juice; Add water chestnut bark extract 100ml again, then add citric acid and pH is adjusted to 4 ~ 5;
(3) precipitation is gone in refrigeration: the Cili Juice after seasoning refrigerates 1 day in Cool Room 4 DEG C, and period guarantees not freeze, and the sediment of then centrifugal segregation generation, obtains the clear juice of Rosa roxburghii;
(4) Cili Juice suspension configuration: by previously prepared solid fruit juice grain, semi-solid fruit juice grain adds in the clear juice of Rosa roxburghii, adding weight ratio is the clear juice of Rosa roxburghii: solid fruit juice grain: semi-solid fruit juice grain=3:1:1, mixes and can obtain fructose Cili Juice suspending beverage.
The fructose Cili Juice mixed suspension beverage that the present invention produces, beverage presents yellow-orange color, and VC content is 500 ~ 2000mg/100ml, SOD content is 2000 ~ 6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, do not have acerbity, and all other indexs meet the national food hygienic standard of GB19297-2003.It measures through provincial analysis testing research center, and its main nutrient composition is as table 1, and aminoacid ingredient and content are as table 2.
Table 1 fructose Cili Juice suspending beverage main nutrient composition table
In table 2 fructose Cili Juice suspending beverage, amino acid forms and contains scale
As seen from the above table, fructose Cili Juice suspending beverage of the present invention nutritious, effectively remain the VC in Rosa roxburghii, SOD, citrin, selenium, amino acid etc. and support the factor, amino acid is abundant and content is higher, is a desirable beverage.
Embodiment 2
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 7h under 45 ~ 50 DEG C of conditions, pulverize, then cross 80 ~ 90 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:14 ~ 15 by solid-liquid ratio, lixiviate 7 ~ 9 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, fruit juice grain preparation
Prepared by solid fruit juice grain: the Cili Juice of 1L adds agar and 50 ~ 70g FOS of 10g, boils ice bath cooling at once after dissolving, and to be solidified being cut into granularly can obtain solid fruit juice grain.
Semi-solid fruit juice grain preparation: the Cili Juice of 1L adds the ice powder powder of 10g, after heating for dissolving, ice bath cooling at once, is to be solidifiedly cut into granular, can obtain semi-solid fruit juice grain.
Three, the production method of fructose Cili Juice suspending beverage, comprises the steps:
(1) Cili Juice takes away the puckery taste: add compound clarifier 10g in the Cili Juice of 1L, then constantly stir 1h, then leaves standstill 1h, filters and namely obtains clarifying Cili Juice; Compound clarifier is shitosan: casein is by weight the mixture for 10:4.
(2) Cili Juice seasoning: the FOS adding 200g toward clarification Cili Juice; Add water chestnut bark extract 40ml again, then add citric acid and pH is adjusted to 4 ~ 5;
(3) precipitation is gone in refrigeration: the Cili Juice after seasoning refrigerates 3 days in 5 DEG C of freezers, and period guarantees not freeze, and the sediment of then centrifugal segregation generation, obtains the clear juice of Rosa roxburghii;
(4) Cili Juice suspension configuration: by previously prepared solid fruit juice grain, semi-solid fruit juice grain adds in the clear juice of Rosa roxburghii, adding weight ratio is the clear juice of Rosa roxburghii: solid fruit juice grain: semi-solid fruit juice grain=3:2:2, mixes and can obtain fructose Cili Juice suspending beverage.
The fructose Cili Juice mixed suspension beverage that the present invention produces, beverage presents yellow-orange color, and VC content is 500 ~ 2000mg/100ml, SOD content is 2000 ~ 6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, do not have acerbity.
Embodiment 3
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 6h under 45 ~ 50 DEG C of conditions, pulverize, then cross 90 ~ 100 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:13 ~ 14 by solid-liquid ratio, lixiviate 9 ~ 11 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, fruit juice grain preparation
Prepared by solid fruit juice grain: the Cili Juice of 1L adds agar and 70 ~ 90g FOS of 20g, boils ice bath cooling at once after dissolving, and to be solidified being cut into granularly can obtain solid fruit juice grain.
Semi-solid fruit juice grain preparation: the Cili Juice of 1L adds the ice powder powder of 20g, after heating for dissolving, ice bath cooling at once, is to be solidifiedly cut into granular, can obtain semi-solid fruit juice grain.
Three, the production method of fructose Cili Juice suspending beverage, comprises the steps:
(1) Cili Juice takes away the puckery taste: add compound clarifier 50g in the Cili Juice of 1L, then constantly stir 1h, then leaves standstill 2h, filters and namely obtains clarifying Cili Juice; Compound clarifier is shitosan: casein is by weight the mixture for 10:4.5.
(2) Cili Juice seasoning: the FOS adding 150g toward clarification Cili Juice; Add water chestnut bark extract 70ml again, then add citric acid and pH is adjusted to 4 ~ 5;
(3) precipitation is gone in refrigeration: the Cili Juice after seasoning refrigerates 2 days in Cool Room 4 DEG C, and period guarantees not freeze, and the sediment of then centrifugal segregation generation, obtains the clear juice of Rosa roxburghii;
(4) Cili Juice suspension configuration: by previously prepared solid fruit juice grain, semi-solid fruit juice grain adds in the clear juice of Rosa roxburghii, adding weight ratio is the clear juice of Rosa roxburghii: solid fruit juice grain: semi-solid fruit juice grain=3:2:1, mixes and can obtain fructose Cili Juice suspending beverage.
The fructose Cili Juice mixed suspension beverage that the present invention produces, beverage presents yellow-orange color, and VC content is 500 ~ 2000mg/100ml, SOD content is 2000 ~ 6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, do not have acerbity.
Embodiment 4
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 8h under 45 ~ 50 DEG C of conditions, pulverize, then cross 80 ~ 90 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:12 ~ 13 by solid-liquid ratio, lixiviate 11 ~ 13 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, fruit juice grain preparation
Prepared by solid fruit juice grain: the Cili Juice of 1L adds agar and 90 ~ 110g FOS of 25g, boils ice bath cooling at once after dissolving, and to be solidified being cut into granularly can obtain solid fruit juice grain.
Semi-solid fruit juice grain preparation: the Cili Juice of 1L adds the ice powder powder of 30g, after heating for dissolving, ice bath cooling at once, is to be solidifiedly cut into granular, can obtain semi-solid fruit juice grain.
Three, the production method of fructose Cili Juice suspending beverage, comprises the steps:
(1) Cili Juice takes away the puckery taste: add compound clarifier 30g in the Cili Juice of 1L, then constantly stir 1.5h, then leaves standstill 1.5h, filters and namely obtains clarifying Cili Juice; Compound clarifier is shitosan: casein is by weight the mixture for 10:4.
(2) Cili Juice seasoning: the FOS adding 100g toward clarification Cili Juice; Add water chestnut bark extract 60ml again, then add citric acid and pH is adjusted to 4 ~ 5;
(3) precipitation is gone in refrigeration: the Cili Juice after seasoning refrigerates 2 days in Cool Room 4 DEG C, and period guarantees not freeze, and the sediment of then centrifugal segregation generation, obtains the clear juice of Rosa roxburghii;
(4) Cili Juice suspension configuration: by previously prepared solid fruit juice grain, semi-solid fruit juice grain adds in the clear juice of Rosa roxburghii, adding weight ratio is the clear juice of Rosa roxburghii: solid fruit juice grain: semi-solid fruit juice grain=3:3:3, mixes and can obtain fructose Cili Juice suspending beverage.
The fructose Cili Juice mixed suspension beverage that the present invention produces, beverage presents yellow-orange color, and VC content is 500 ~ 2000mg/100ml, SOD content is 2000 ~ 6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, do not have acerbity.
Embodiment 5
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 7.5h under 45 ~ 50 DEG C of conditions, pulverize, then cross 80 ~ 90 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:13 ~ 14 by solid-liquid ratio, lixiviate 10 ~ 12 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, fruit juice grain preparation
Prepared by solid fruit juice grain: the Cili Juice of 1L adds agar and 120 ~ 140g FOS of 15g, boils ice bath cooling at once after dissolving, and to be solidified being cut into granularly can obtain solid fruit juice grain.
Semi-solid fruit juice grain preparation: the Cili Juice of 1L adds the ice powder powder of 4g, after heating for dissolving, ice bath cooling at once, is to be solidifiedly cut into granular, can obtain semi-solid fruit juice grain.
Three, the production method of fructose Cili Juice suspending beverage, comprises the steps:
(1) Cili Juice takes away the puckery taste: add compound clarifier 40g in the Cili Juice of 1L, then constantly stir 1h, then leaves standstill 1h, filters and namely obtains clarifying Cili Juice; Compound clarifier is shitosan: casein is by weight the mixture for 10:5.
(2) Cili Juice seasoning: the FOS adding 120g toward clarification Cili Juice; Add water chestnut bark extract 80ml again, then add citric acid and pH is adjusted to 4 ~ 5;
(3) precipitation is gone in refrigeration: the Cili Juice after seasoning refrigerates 3 days in Cool Room 4 DEG C, and period guarantees not freeze, and the sediment of then centrifugal segregation generation, obtains the clear juice of Rosa roxburghii;
(4) Cili Juice suspension configuration: by previously prepared solid fruit juice grain, semi-solid fruit juice grain adds in the clear juice of Rosa roxburghii, adding weight ratio is the clear juice of Rosa roxburghii: solid fruit juice grain: semi-solid fruit juice grain=3:1:2, mixes and can obtain fructose Cili Juice suspending beverage.
The fructose Cili Juice mixed suspension beverage that the present invention produces, beverage presents yellow-orange color, and VC content is 500 ~ 2000mg/100ml, SOD content is 2000 ~ 6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, do not have acerbity.
Claims (9)
1. a production method for fructose Cili Juice suspending beverage, is characterized in that: comprise the steps:
(1) Cili Juice takes away the puckery taste: add compound clarifier 1 ~ 5 weight portion in the Cili Juice of every 100 weight portions, constantly stir, and leaves standstill, and filters and namely obtains clarifying Cili Juice;
(2) Cili Juice seasoning: add the FOS of 8% ~ 20% toward clarification Cili Juice; Add water chestnut bark extract again, its addition is 1/10 ~ 1/25 of clarification Cili Juice volume, then adds citric acid and pH is adjusted to 4 ~ 5;
(3) precipitation is gone in refrigeration: the Cili Juice after seasoning refrigerates 1 ~ 3 day in freezer, and period guarantees not freeze, and the sediment of then centrifugal segregation generation, obtains the clear juice of Rosa roxburghii;
(4) Cili Juice suspension configuration: by previously prepared solid fruit juice grain, semi-solid fruit juice grain adds in the clear juice of Rosa roxburghii, adding weight ratio is the clear juice of Rosa roxburghii: solid fruit juice grain: semi-solid fruit juice grain=3:1 ~ 3:1 ~ 3, mix and can obtain fructose Cili Juice suspending beverage.
2. the production method of fructose Cili Juice mixed suspension beverage according to claim 1, is characterized in that: the preparation of described water chestnut bark extract is: dried by the fresh water chestnut skin cleaned, pulverize and obtain water chestnut skin powder; Be solvent with water again, add water chestnut skin powder, solid-liquid ratio is 1:12 ~ 15, lixiviate 7 ~ 14 days, and extraction temperature is 35 ~ 40 DEG C, and filter cleaner is centrifugal, can obtain water chestnut bark extract.
3. the production method of fructose Cili Juice mixed suspension beverage according to claim 2, is characterized in that: the fresh water chestnut skin cleaned is dried 6 ~ 8h under 45 ~ 50 DEG C of conditions, pulverizes, and then crosses 80 ~ 100 orders, obtains water chestnut skin powder for subsequent use..
4. the production method of fructose Cili Juice mixed suspension beverage according to claim 1, is characterized in that: described compound clarifier is shitosan: casein is by weight the mixture for 10:5 ~ 4.
5. the production method of fructose Cili Juice mixed suspension beverage according to claim 1, is characterized in that: the mixing time of described step (1) is 1 ~ 2 h, time of repose 1 ~ 2 h.
6. the production method of fructose Cili Juice mixed suspension beverage according to claim 1, it is characterized in that: the preparation of described solid fruit juice grain: the agar and 5 ~ 15 weight portion FOSs that add 1 ~ 3 weight portion by the Cili Juice of every 100 weight portions, boil ice bath cooling at once after dissolving, to be solidified being cut into granularly can obtain solid fruit juice grain.
7. the production method of fructose Cili Juice mixed suspension beverage according to claim 1, it is characterized in that: the preparation of described semi-solid fruit juice grain: the ice powder powder adding 1 ~ 5 weight portion by the Cili Juice of every 100 weight portions, after heating for dissolving, ice bath cooling at once, to be solidifiedly be cut into granular, semi-solid fruit juice grain can be obtained.
8., according to the production method of the arbitrary described fructose Cili Juice mixed suspension beverage of claim 1,6,7, it is characterized in that: the preparation of described Cili Juice is that dry for Rosa roxburghii hot water is carried out rinse sterilization, and hot water temperature is 90 ~ 100 DEG C; It proceeds in aseptic extractor again, adds the sterilized water lixiviate 1-3 days of 10-20 times of Rosa roxburghii dry volume, and it is 30 ~ 35 DEG C that Extracting temperature controls; Filter cleaner, can obtain Cili Juice.
9. the fructose Cili Juice mixed suspension beverage adopting the production method of the arbitrary described fructose Cili Juice mixed suspension beverage of claim 1 ~ 8 to obtain, it is characterized in that: beverage presents yellow-orange color, VC content is 500 ~ 2000mg/100ml, SOD content is 2000 ~ 6000 IU/100ml.
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| CN106418050A (en) * | 2016-10-13 | 2017-02-22 | 南京康凯生物科技有限公司 | Rosa roxburghii juice and preparation method thereof |
| CN106616104A (en) * | 2016-10-12 | 2017-05-10 | 贵州南山农业科技开发有限责任公司 | Health-care rose and bur fruit juice beverage |
| CN109198321A (en) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | A kind of more fruits and vegetables blands |
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| CN106261317A (en) * | 2016-08-10 | 2017-01-04 | 宿州学院 | A kind of sour-sweet appetizing Herba Dendrobii water chestnut beverage and preparation method thereof |
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| CN109198321A (en) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | A kind of more fruits and vegetables blands |
| CN109198320A (en) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | A kind of fruit beverage |
| CN110024925A (en) * | 2019-05-05 | 2019-07-19 | 贵州天泷集团投资开发有限公司 | A kind of Rosa roxburghii Tratt prebiotics juice technique |
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